- High quality blender
- Raw almonds
- Filtered water
- Nut milk bag (optional)
- Sweetener (optional)
- Vanilla extract (optional)
- Soak 1/2 cup of raw almonds in water for 12 hours.
- Drain the nuts and rinse well.
- Add almonds and 4 cups of fresh filtered water to blender.
- Add vanilla and maple syrup or dates until desired taste and sweetness attained.
- Blend on high for 1-2 minutes
- (Optional) May strain milk through a nut milk bag to eliminate graininess
- Store in fridge for up to 5 days
I have been making homemade almond milk weekly for years, and now actually prefer the unstrained version. It is best to find raw almonds from a reputable supplier and store them in the fridge at all times. I usually sweeten mine with maple syrup but you can use any sweetener you prefer. You can also play around with different spices and may consider adding a pumpkin pie spice for the fall and winter months. If you choose to strain your almond milk there are plenty of recipes that incorporate the leftover almond pulp.
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